Tuesday, April 29, 2008

Creamy White Chili

The best chili I've ever eaten, though not traditional. Some people make a similar soup with no added cream/sour cream. I consider cornbread a must to go along with this.

1 lb. boneless, skinless chicken breasts, cut to ½” cubes
1 medium onion, chopped
1 ½ tsp. garlic powder (or use fresh garlic)
1 T. vegetable oil
2 (15.5 oz) cans great northern beans, rinsed & drained
1 (14.5 oz) can chicken broth (or use bouillon)
1 or 2 (4 oz) cans chopped green chile
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
1/8 tsp. cayenne pepper
1 C. (8 oz) sour cream
½ C. whipping cream

Heat oil in a large saucepan. Sauté chicken, onion, and garlic in oil until chicken is no longer pink. Add beans, broth, chile, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

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